Black Bean Cakes

black bean patties with a side of broccoli
This content originally appeared on 

tasteforlife.com

Prep Time

35 minutes

Yield

Serves 8

Recipe Source

Fat Flush for Life by Ann Louise Gittleman, PhD, CNS ($22.95, Da Capo Press, 2009)

Ingredients

  • Olive oil spray
  • 1⁄2 cup chopped red onion
  • 1⁄4 cup chopped celery
  • 1⁄4 cup seeded and chopped red bell pepper
  • 1⁄4 cup seeded and chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 2 tsp freshly squeezed lime juice
  • 1⁄8 tsp cayenne, or to taste
  • 1 tsp ground cumin
  • 1⁄4 tsp ground coriander
  • 1 Tbsp dried parsley
  • 1⁄4 tsp salt (optional)
  • 2 (14 oz) cans black beans, drained and lightly mashed
  • 1 large egg
  • 1⁄4 cup chia seeds

Directions

  1.  Preheat oven to 375°. Coat a sauté pan with a few spritzes of olive oil. Heat over medium heat.
  2.  Sauté veggies in pan until they are softened and begin to brown. Spoon into a large bowl.
  3.  Stir in remaining ingredients, mixing well.
  4.  Form mixture into 8 equal-size patties. Place on a lined baking sheet and bake for about 15 minutes, or until heated through.

Notes

  • Bean cakes whip up in no time for a fast, nourishing dish. They make a great protein- and fiber-packed snack to keep cravings at bay.

Nutrition Info

391 Calories, 24 g Protein, 67 g Carbohydrates, 18 g Fiber, 4 g Total fat (1 g sat), 19 mg Sodium, ★★★★★  Vitamin B1 (thiamine), Magnesium, Phosphorus, ★★★★ Potassium, ★★★  Iron, ★★  Vitamin C, Zinc, ★  Vitamin B2 (riboflavin), B3 (niacin), B6, K, Calcium